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Each entrée will serve 4 to 6 and will be packaged in oven ready cookware.
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe, don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe, don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
Below is our Menu. (*Dates reflect a M-F schedule)
* Please note that the first day of class students will be focusing on KNIFE SKILLS and will be bring home a large side salad instead of dinner. Here is a soup and bread recipe that would go well.
Note: The menu contains listings for dates that have already passed. Please jump to the dates that correspond with your student's class!
The First Day of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
4/17 – 4/21 Baked Polenta: Students will make a red sauce sauce from scratch using fresh and canned tomatoes, herbs, veggies. They will slice rounds of polenta, smother them in sauce, greens, and cheese! (GF, VG)
4/24 – 4/28 Mac n Cheese: Students will sample cheeses and learn to make a béchamel sauce. With three cheeses, garlic, a splash of butternut soup and a hint of carrot juice for color we are sure to out shine good old boxed mac! (VG)
5/1 – 5/5 Cheeseburger Casserole: Students will make a hearty casserole with ground beef, cheese, tomatoes, peppers, onions and pickles topped with crispy crescent dough!
5/8 – 5/12 Taco Salad: Students will dice veggies and build a loaded taco salad. Each student will mix their own dressing. As a class, we will be making one for the teachers to enjoy for Teacher Appreciation Week!
5/15 – 5/19 Spring Potato soup: We will start with a mirepoix and add seasonal spring veggies, bacon, and chives. Students will get to use several different types of potatoes.
5/22 – 5/26 Pizza: Students will learn the science behind baking when making pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
5/30 – 6/2 (No Class Monday) Salad rolls & Pork Dumplings: Students will work together to sauté cabbage, carrots, and spices to make a delicious filling for their dumplings. Students will practice their knife skills to slice and julienne veggies and herbs for fresh spring rolls. *due to peanut allergies, I will include a peanut sauce recipe to make at home. **This includes sesame oil. (DF)
6/5 – 6/9 Squash Crust Quiche: Students will learn how to crack and whisk eggs. They will choose between several fresh herbs and veggies like leeks and asparagus. They can add bacon and cheese making it a filling dish that celebrates the coming spring! (GF)
6/12 – 6/16 BBQ Cornbread Pie: Students will make a cornbread base and build layers of seasoned pulled chicken, onions, peppers, and baked beans. If time allows, we will make a kid-friendly coleslaw to serve on the side!
6/20 – 6/26 (No Class Monday) Rainbow Sesame Zoodle: Students will spiral zucchini noodles and mix their own nut free sesame sauce. By adding carrots, peppers, broccoli, and baby corn this dish is sure to brighten up any long winter day! (VG, GF, DF)
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
4/17 – 4/21 Baked Polenta: Students will make a red sauce sauce from scratch using fresh and canned tomatoes, herbs, veggies. They will slice rounds of polenta, smother them in sauce, greens, and cheese! (GF, VG)
4/24 – 4/28 Mac n Cheese: Students will sample cheeses and learn to make a béchamel sauce. With three cheeses, garlic, a splash of butternut soup and a hint of carrot juice for color we are sure to out shine good old boxed mac! (VG)
5/1 – 5/5 Cheeseburger Casserole: Students will make a hearty casserole with ground beef, cheese, tomatoes, peppers, onions and pickles topped with crispy crescent dough!
5/8 – 5/12 Taco Salad: Students will dice veggies and build a loaded taco salad. Each student will mix their own dressing. As a class, we will be making one for the teachers to enjoy for Teacher Appreciation Week!
5/15 – 5/19 Spring Potato soup: We will start with a mirepoix and add seasonal spring veggies, bacon, and chives. Students will get to use several different types of potatoes.
5/22 – 5/26 Pizza: Students will learn the science behind baking when making pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
5/30 – 6/2 (No Class Monday) Salad rolls & Pork Dumplings: Students will work together to sauté cabbage, carrots, and spices to make a delicious filling for their dumplings. Students will practice their knife skills to slice and julienne veggies and herbs for fresh spring rolls. *due to peanut allergies, I will include a peanut sauce recipe to make at home. **This includes sesame oil. (DF)
6/5 – 6/9 Squash Crust Quiche: Students will learn how to crack and whisk eggs. They will choose between several fresh herbs and veggies like leeks and asparagus. They can add bacon and cheese making it a filling dish that celebrates the coming spring! (GF)
6/12 – 6/16 BBQ Cornbread Pie: Students will make a cornbread base and build layers of seasoned pulled chicken, onions, peppers, and baked beans. If time allows, we will make a kid-friendly coleslaw to serve on the side!
6/20 – 6/26 (No Class Monday) Rainbow Sesame Zoodle: Students will spiral zucchini noodles and mix their own nut free sesame sauce. By adding carrots, peppers, broccoli, and baby corn this dish is sure to brighten up any long winter day! (VG, GF, DF)